Friday, November 27, 2009

007.Congelli Caramel Custard

Product of Mexico
Distributed by Vilore Foods Co., Laredo, Texas
Ingredients: sugar, corn starch, carrageenan, corn syrup, inverted sugar, water, iodized salt, caramel coloring, artificial flavoring, Yellow 5, Yellow 6, Red 40 Lake (preservatives: sodium benzoate, sodium propionate).
$0.99 for 6 ounces

When I told the lads we had Congelli for dessert, they said, "Yeah! … What is it!"

It's flan. Of course, I didn't tell them that. "It's Congelli!" I shouted in kind, and showed them the box. I told them it was like pudding.

Boxes of Congelli sit on the Mexican food shelf next to the Virgin Mary candles and corn starches. If Bill Cosby were Guillermo Cozbi, he'd have pushed Congelli. Maybe.

Congelli — congealed is a good name for this stuff - is a faster-than-lightning flan you cook stovetop with some milk. (Congelli is packaged in powdered form.) You top it with a caramel sauce that comes in a little pouch. It's got some funky ingredients, to be sure, among them carrageenan, though it's got more bark than bit. (Cooks have been using carrageenan, a natural seaweed thickener, for years.)

Jonas didn't like the the mouthfeel of Congelli; Lucas changed his mind and never even tried it. Me, I don't trust products that can't get the logo type in register during printing. For those reasons and more, Congelli may be custard's last stand.


  1. Ha ha ha ha ha gross. I was thinking of you when I was mixing up a boxed pasta for the girl this weekend, sure you'd NEVER stooped to such a low as to incorporate powdered, veritable astronaut food into your family's diet. Good to know I was wrong. Question: Do you think it's pr: con-Jelly or con-hell-i? The lls and all ...